Made exclusively with the best berries from each plot, there are three separate levels of selection made to achieve the quality and personality of Mi Lugar. The first selection process is made in the vineyards themselves, the second one is made when the grape bunches arrive at the winery and after destemming, and the third selection is made at the time of sorting each individual grape. Each step is carried out entirely by gravity flow, in order to take advantage of the traditional process in winemaking. From the time the grapes arrive at the winery, they are sorted by hand, and are then handled with minimal intervention and extreme care in protecting the integrity of the grapes themselves as well as the must and subsequently the wine itself from any unnecessary manipulation, such as mechanical pump overs. A prefermentation maceration is carried out for five days. The second step is an extended maceration, which is carried out gently and in a prolonged manner (more than 18 days), with temperatures between 22 and 26 deg C. Malolactic fermentation takes place in French oak barrels. Another essential characteristic to Mi Lugar is the 18 months it spends in very high quality barrels, of 20 percent American oak and 80 percent French oak, each with a differing level of toast. The final process before bottling culminates in aging the wine another six months in stainless stell tank, to further develop the quality of the wine that is to be born.
See also the blue link below for the excellent fiche technique/technical note from the winemakers themselves.
Queiron, Mi Lugar Vino de Quel, Rioja 2017 - fiche technique
Tempranillo 90% and Garnacha 10%.